Using Fresh Whipped Cream Filling And Covering With Fondant

Okay...so I am making my first cake with fresh whipped cream and fresh strawberry filling. The cake is for this upcoming Saturday. I would like to fill the cake tonight so that I have time to decorate it.

How far in advance can I fill a cake with fresh whipped cream without it going bad?

Also, I am planning on covering the cake with fondant. Should I cover the outside of the cake with the whipped cream? Or should I use buttercream before adding the fondant?

Fresh whipped cream really needs to be refrigerated for the majority of the time. Also... DO NOT ice your cake with whipped cream if you are using fondant! It will make your fondant turn to mush! Buttercream only under fondant. HTH!

Thank you guys so much!! This helps a lot. If I keep it refrigerated except for during decorating and transporting...you think it will be fresh on Saturday?

Since you're doing a whipped cream and strawberry filliing I wouldn't do the cake this far in advance. If it didn't have this type of filling it would be fine but I think I'd wait one more day with this type of filling. Personally I don't do this type of filling more than a day early but that's just me. AND I know that you still have to cover with fondant and decorate so I am in no way telling YOU to wait until Friday This is why I don't usually do this type of filling. Sometimes when done too far in advance the cake will be soggy. Maybe someone with more experience with this type of filling will jump in and help you out.

I would wait until at least tomorrow, and stabilize your whipped cream with gelatin. You let the gelatin bloom (I believe it's 1/2 tsp in a couple Tbs. water, but not sure) then hold over burner until dissolved, cool to no more than body temp and pour through strainer into your cream when it's at soft peaks and whip until stiff peaks. Also, put a layer of cream, then strawberries(do not add sugar to them or they will weep too much), then another layer of cream to seal the berries/juices in the middle. Good luck!

I would wait until at least tomorrow, and stabilize your whipped cream with gelatin. You let the gelatin bloom (I believe it's 1/2 tsp in a couple Tbs. water, but not sure) then hold over burner until dissolved, cool to no more than body temp and pour through strainer into your cream when it's at soft peaks and whip until stiff peaks. Also, put a layer of cream, then strawberries(do not add sugar to them or they will weep too much), then another layer of cream to seal the berries/juices in the middle. Good luck!

toodles is absolutely right. Don't add sugar to those strawberries or you will have a mess. Hope everything works out okay for you. Do keep us updated will ya?

I dont know if you were planning on using that red strawberry glaze with the fresh strawberries, but I would not for the same reason as not adding any sugar to your berries. I also would wait until maybe Friday morning to assemble your cake. Good Luck

Whipped cream stays fresh for 4 days according to our helth department ( Sweden) Here we do not have any preservatives or additions to the cream so possibly cream in USA could have longer lifetime. I always use cream based fillings and I fill the cake one day ahead of eating or 1,5 days maximum. That way I know it will stay frsh for 2-3 days after delivery and my customer can safely eat left overs.

I also cover my cake with whipped cream and then fondant BUT the brand of fondant I use ( Ballinas) is the only one except for MMF that it works with as far as I know. Otherwise you can always brush the side going on teh cream with a flavourless cookingoil and you'll be safe.

I have a cake due Friday with Strawberries & Whipped Cream.... I'm torting and filling today... Fr this type f filling...u wait until you can't wait any longer lol.... u want to ensure that the filling will stay fresh for the dd and maybe 2 days after (leftovers)... I know we like to have it done earlier so we can g oahead and get to decorating... but I advised you to wait....

Good Luck

PS... Yeah.... no sugar... no syrup.... just fresh sliced strawberries with the whipped cream....

I have a cake due Saturday. I baked on Tuesday and torted/filled/crumbcoated the bottom later last night...it's IMBC and fresh raspberries. My plan is to ice tonight and decorate tomorrow night, ready for pickup Saturday morning....is that cake now a lost cause since I filled it last night?? I'm hoping I'm alright

I have a cake due Saturday. I baked on Tuesday and torted/filled/crumbcoated the bottom later last night...it's IMBC and fresh raspberries. My plan is to ice tonight and decorate tomorrow night, ready for pickup Saturday morning....is that cake now a lost cause since I filled it last night?? I'm hoping I'm alright

I have never made a cake with this type of filling this far in advance so I can't say. Maybe someone that has can help answer your question.